For those who don’t know me, I’m a Type A. Blood Type A, that is! Have you heard of the blood type diet? I first heard of it through my cousin, who used it to lose several pounds and inches. Now listen, I’m not a Nutritionist, health blogger, or fad dieter. While I have a few pounds I wish would kick rocks, I am really interested in whole health, starting with addressing unnecessary inflammation. The only other diet I’ve done consistently was Weight Watchers. I did have success with this approach, but, to be honest, struggle to even consider doing again. The app is expensive (but very easy to use!), and I don’t think I can eat another spoonful of yogurt. So. Much. Yogurt. Nope, can’t do it.
Well, there might be a good reason to why the thought of yogurt makes my stomach turn! Blood Type As are not friends with dairy anything. Utilizing this pdf, I did a two week run of sticking to this list of beneficial/neutral foods and it was eye opening! I was already avoiding dairy milks, but taking it further by eliminating things like potatoes and bananas that I was eating almost daily, I noticed a marked difference in how I felt. The best word to describe it is lighter. I didn’t feel like I had a brick sitting in my stomach after every meal.
Now, as stated earlier, I did it for two weeks. This list can feel almost impossible to sustain, especially if you eat out many times a week. In my small town, healthy options are not plentiful. Much planning has to go into this, which is why I have started to slowly eliminate harmful foods. Luckily, my husband is on board to eat anything I cook, and has been very supportive in this endeavor. Mostly due to this recipe!
We love pasta! But a quick look at the harmful foods list will tell you that NOTHING involved in the pasta dishes we love is beneficial, or even neutral! My lifesavers have been lentil pastas, favorites being these penne noodles, and these lasagna noodles. Throw these noodles together with this marinara sauce and some ricotta (a neutral!), and you’re in business! *chef’s kiss*
Thanks to Nicole at Heal Me Delicious, I had a great jumping point for this sauce. Hers is perfect if you can handle vinegars, and a little tweaking will make yours Type A compliant. See her Nomato Sauce recipe here. I also add pumpkin (a beneficial food), which is a staple in a lot of my cooking (pumpkin chili, anyone?).
Let’s get started!
First, feel free to use fresh ingredients. I am the worst at using fresh produce before it goes bad. I work second shift, and our personal lives are so busy that I’ve learned to lean on canned and frozen produce when I can. I keep all these items on hand, and always pick up a few cans when I grocery shop.
Next, I use the Instant Pot Gem Multicooker (I have now learned it’s been recalled, which is a shame because I love this little appliance!). Using a multicooker has saved me time and dishes by allowing me to sauté the onions, garlic and celery before changing over to the slow cooker mode. Then just add your other ingredients and slow cook on high for 4-6 hours. I love the flavor that happens when you cook this sauce for longer periods of time, and a slow cooker prevents me from burning or splattering my white kitchen with beet juice. If you trust yourself more than I do, feel free to do this traditionally with a stock pan or dutch oven over low heat. I have made this sauce in a shorter amount of time, but the texture is not as smooth.
An immersion blender is my other best friend. It allows me to blend right in the pot and doesn’t require the sauce to be cooled before placing in a blender or food processor. I have used both a Blendtec blender and a food processor, and prefer the immersion blender. Just be careful not to splash! Remember, beet juice…
Voila! A beautiful, Type A compliant sauce that is sure to be a hit!
This recipe makes several batches in one sitting. I was able to get four 24oz servings out of it. I then freeze it in a quart bag, leftover jar, or these containers and use within 3 months. You could probably store it longer, but I am not a freezer or canning expert. Three months seemed to be the sweet spot from articles I read. I also love to prep freezer pastas for quick dinners!
Worried about cost? When I did the math, barring spices and oils, the total came to be about $3.15/jar! More than Ragu, but less than Rao’s. Feels doable, right? We can do this!
Nightshade & Vinegar-Free Marinara Sauce
Makes (4) 24oz Servings
- 2 10oz bags Butternut Squash, frozen
- 2 150z cans Beets (sliced or whole)
- 2 15oz cans Carrots
- 1 29oz can Pumpkin Puree (or 2 15oz cans)
- 1 Onion (fresh or frozen, yellow or white), chopped
- 1 cup Celery, chopped
- 4 cloves Garlic, pressed
- 1/2 cup Lemon Juice
- 1/3 cup Water
- 1.5 tsp Basil, dried
- 1 tsp Fennel Seed, dried
- 1.5 tsp Oregano, dried
- 1.5 tsp Italian Seasoning, dried
- 1.5 tsp Salt
- 1 tsp Sugar (not essential, but adds pizazz)
In your multicooker on “saute” or in a skillet over medium heat, warm some olive oil. Add diced onions and celery and cook until transluscent. Add garlic and saute until fragrant.
Add remaining ingredients to pot and mix together.
Simmer (stovetop) or cook on high (slow cooker) until vegetables are soft. Preferably 1hr or more on stovetop, stirring occasionally. 4-6hrs on high in a slow cooker.
When veggies are softened, turn off heat. Season to taste. Carefully blend with an immersion blender. If using a regular blender or food processor, let sauce cool completely before blending. The heat can cause your machine to explode.
Place 3 cups of sauce in each container, leaving space for sauce to expand in freezer. Use within 3 months.
Let me know how it goes! Next up, I’ll share my favorite Type A smoothie recipe to take to work.
xo, Amanda